Our Wines & Winemaker
“Even though we know through experience what the season is going to produce, each vintage is different and there is always a sense of excitement during harvest as we anticipate our ‘little bit of magic’.”
The wines we make at Tumblong Hills come with a purpose towards continuous improvement with respect to the fundamentals of nature and future generations. The close-knit team have refined their crafting process to achieve world-class results as seamlessly as possible.
Tumblong Hills produces approximately 250,000 litres of wine annually and uses small batch ferments, typically five to eight tonnes, to maintain control over the entire fermentation process. Most of the winery’s wines are fermented in open stainless steel vats with some exceptions, which are fermented in French oak barrels.
With an ambition to produce some of the finest wines available in the world today, and a strong focus on expressing the vineyard’s unique characteristics, the Tumblong Hills team work passionately nurturing vines, handpicking fruit at their optimal point of ripening, understanding the dynamic climate, and experiencing the joy of the first comprehensive tasting after harvest.
Simon Robertson has this land in his blood. A devoted advocate of sustainable farming with a background in biodynamics, Simon truly acknowledges the role soil plays in good winemaking practices, and our premium wines are a testament to his ability to harness a vineyard’s unique terroir.
Simon was introduced to wine at the age of ten by his father Peter, a pioneering winemaker and viticulturist responsible for establishing the Barwang Winery in the Hilltops region of New South Wales. Simon’s early love of wine led him to pursue studies in viticulture and winemaking, before travelling to France and Hungary to cultivate his passion and skill.
After returning to Australia, Simon worked at Barwang, as his father had done, before becoming a pioneer in his own right – Simon was a sought-after consultant and contractor to some of Australia’s major wineries, established and managed his own winery, and was awarded Wine Selector Magazine’s Viticulturist of the Year in 2006.